So last weekend I did my normal ribs (meatheads magic dust). However, I had some rib ends (raw) after trimming. I took the raw unsmoked ribs and tossed them in zip lock bag with Adobe complete seasoning & a little Goya seasoning packet. I grilled the "scrap" rib/riblets on the weber charcoal and left them on indirect fire for 45 min. They were suppose to be my chefs (home chef) screw up treat.
Everyone who tried them thought the "scraps" where better than my regular ribs.
Anyone want to share a rib rub recipe for the smoker that is Latin American? Or hints what ingredients/spices to add to my rib rub?
Thanks in advance
El
Original Post